Slow Cooked Beef Bourguignon

Post date: Mar 20, 2014 2:44:58 PM

1 tablespoon Extra Virgin Olive Oil

8 ounces of gluten-free bacon, chopped

2.5 pounds of chuck roast beef, cubed

Sea salt to taste

Freshly ground black pepper to taste

1/2 pound of carrots, sliced into medallions

1/2 pound of small potatoes, sliced in quarters

2 small yellow onions, diced

4 cloves garlic, minced

1 bottle of inexpensive, dry wine (Yellow Tail Pinot Noir is GF)

1 cup of beef broth (I use Kitchen Classics)

1 teaspoon fresh thyme leaves

1 tablespoon fresh rosemary leaves, finely minced

1 bag of frozen peas

1 bag of frozen pearl onions

1 pound of fresh mushroom caps, chopped

In a dutch oven or slow cooker, cook the bacon over medium heat. Stir occasionally until the bacon browns. Remove the bacon with a slotted spoon and place on a large plate lined with a paper towel (to soak up some of the grease).

On another large plate, dry the beef cubes with paper towels and then season them with salt and pepper. In small batches, add the beef cubes to the pot and sear the outside (it's OK if they're still pink in the middle). Remove the cooked cubes and set aside on another plate.

Toss in the carrot medallions, sliced potatoes, and diced onion and season with salt and pepper. Cook until the onions are cooked through. Add the garlic and cook for just a minute more.

Pour the entire bottle of wine into the pot, then the beef broth, and sprinkle with the thyme and rosemary. Next, add the frozen peas and pearl onions, bacon and beef. Cover and let cook on medium low heat.

In a separate pan, saute the chopped mushroom caps and then toss them into the pot.

Cover and slow cook the stew for 6 hours. The beef should be come extremely tender and break apart easily with a spoon. Serve and enjoy!

Serves 4-6. From the Gluten Free Yogi